RECIPES
LUIS ROSA
FLAN
3/4 CUP SUGAR. 1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED. 5 LARGE EGGS. 1 CAN (14 OUNCES) SWEETENED CONDENSED MILK. 1 CAN (12 OUNCES) EVAPORATED MILK. 1 TEASPOON VANILLA EXTRACT.
In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle). Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
pumkin pie
(12 fluid ounce) can evaporated milk. 2 eggs, beaten. 3/4 cup packed brown sugar. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt.
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugarspice mixture. ... POUR into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
lobster soup
3 tablespoons butter 1/4 cup chopped fresh mushrooms 2 tablespoons chopped onion 2 tablespoons chopped celery 2 tablespoons chopped carrot 1 (14.5 ounce) can chicken broth 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1 1/2 cups half-and-half 1/2 cup dry white wine 1/2 pound cooked lump lobster meat
Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. ... Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.
lasagna
Olive oil. 1 pound lean ground beef (chuck) 1/2 onion, diced (about 3/4 cup) 1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup) 2 cloves garlic, minced. 1 28-ounce can good quality tomato sauce. 3 ounces (half a 6-oz can) tomato paste. 1 14-ounce can crushed tomatoes.
Cook noodles according to package directions; drain. ... Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. ... In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt. Preheat oven to 375°. ... Bake, covered, 25 minutes.
noodles
2 to 2-1/4 cups all-purpose flour. 1/2 teaspoon salt. 2 egg yolks and 1 whole egg, lightly beaten. 1/3 cup water. 1 teaspoon vegetable oil or olive oil. All-purpose flour.
Gather the Ingredients. You'll need: ... Mix the Dough. In a large bowl stir together 1-3/4 cups of the flour and the salt. ... Knead the Dough. Sprinkle a clean kneading surface with the remaining flour. ... Roll the Dough. Divide the dough into four equal portions. ... Cut the Noodles. ... To Store Cut Noodles.
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